Jerk Chicken With Pasta and Peas

• 1 12 lbs boneless skinless chicken breasts
• 34 cup jerk sauce
• 6 -7 sprigs fresh thyme
• 12 cup coconut milk
• 12 cup table cream
• 3 -4 tablespoons olive oil
• 5 -6 garlic cloves, minced
• 12 cup parmesan cheese, finely grated
• 1 -2 tablespoon jerk sauce
• 1 cup frozen peas
• pasta, of your choice
• salt and pepper

1. Marinate your chicken with the jerk sauce and thyme sprigs.
2. The longer the better but atleast 2 hours (overnight is really best).
3. Remove the chicken from the marinade, discard the marinade, and grill the chicken as you normally would.
4. While the chicken is cooking, cook your pasta.
5. Heat a large sauce pan and add the oil.
6. As the oil is heating, add the garlic.
7. Once the garlic is slightly cooked, add the 1-2 tbsp jerk sauce and stir.
8. Cook for another 2-3 minutes.
9. Add the coconut milk and cream to sauce pan.
10. Mix well and bring to a slight boil.
11. Add the cheese and simmer for about 5-7 minutes, until the sauce has reduced and thicken.
12. Add the pasta and frozen peas to the sauce pan and toss to coat.
13. Slice your chicken breast and plate it on top of your pasta.
14. Garnish with a thyme sprig if desired.
15. Enjoy.

chicken breasts, jerk sauce, thyme, coconut milk, cream, garlic, parmesan cheese, jerk sauce, frozen peas, pasta, salt

Taken from www.food.com/recipe/jerk-chicken-with-pasta-and-peas-314657 (may not work)